Gluten free banana bread

IIt can be difficult at times to "eat out" for breakfast when you require a gluten-free diet. Recently, while travelling for work, the only gluten-free option I could find for breakfast was banana bread. It was lightly toasted and served with yoghurt. It was my 3rd cafe, and I was running out of options since I needed to reach the conference centre where I was due to present an all-day workshop. I needed something more substantial than the muesli bar I had in my bag, so I reluctantly ordered the banana bread. I must confess - I actually don't like bananas - the texture or the smell, and had, as a result, never tried banana bread before, but desperate times call for desperate measures.

Much to my great surprise, it was actually delicious! I even felt the need to double-check with the waitress that it was indeed gluten-free, given how light, fluffy, and tasty it was.

Upon my return home, I shared this experience with my gorgeous Myles, and he was very surprised. That's when my quest began for the perfect gluten-free banana bread recipe. After numerous unsuccessful attempts, I found one that required only a few minor tweaks to make the grade.

This bread has several noteworthy features:

* It freezes well - don't forget to slice it before putting it into the freezer.

* It toasts beautifully.

* It's a great way to use up bananas whose skins have turned brown from storage in the fridge.

* It travels well in a lunch box.

For best results, use a solid bread tin. This will ensure even cooking of the loaf and yield a nice crust.

Makes 1 loaf

Ingredients:
2 cups gluten free plain flour
1 tsp xantham gum
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2/3 cup white sugar
8 tbl coconut oil melted and cooled
2 eggs, beaten
1 tsp vanilla essence
150 g greek yoghurt
1 cup ripe bananas mashed (usually 2 bananas)

Topping
2 tbl coconut oil, melted
1/3 cup white sugar
2 tsp ground cinnamon

Preheat oven to 180°C. Grease a bread tin.

Combine flour, xanthum gum, baking soda, baking powder, salt and sugar in a large bowl. Mix well. Add the coconut oil, eggs, vanilla and then yoghurt, mixing well between each ingredient. Gently add the mashed bananas.

Combine all the topping ingredients together in a small bowl.

Place half the batter into your bread tin. Ensure that the layer is even. Spread a thin layer of the topping (about half of the mixture). Top with remaining batter and even out. Top with remaining topping and spread evenly.

Bake in the centre of the oven for 45 minutes. Lower the oven to 160°C and bake for another 10 minutes.
Allow the banana bread to cool in the tin.

updated July 2023